One Pan Green Chile Chicken Enchilada Pasta
Green Chile Chicken Enchilada Pasta is made all in one pan for easy clean up! Chicken, pasta and green chiles in a creamy, cheesy sauce.
Servings: 6 servings
Ingredients
- 1 pound chicken breasts
- 2 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1 tablespoon minced garlic
- 4 ounces diced mild green chiles
- 10 ounces green chile verde enchilada sauce
- 1/2 cup Pace Picante sauce
- 2 1/2 cups small uncooked pasta
- 1 cup water
- 4 ounces cream cheese
- 1 cup shredded jack cheese
Instructions
- In a 12" pan or skillet, heat olive oil over medium heat.
- Add onions and stir until soft - about 3 minutes.
- Season chicken with a little salt and pepper and add to the pan and brown, then add garlic and stir.
- Add green chiles, chile verde sauce, picante sauce, uncooked pasta and water. Stir then bring to a boil over medium high heat.
- Reduce heat to low, cover and simmer for 20 minutes.
- Remove from heat and stir in cream cheese until completely melted and incorporated, then sprinkle with jack cheese.
- Cover for at least five minutes to allow cheese to melt.
- Garnish with green onions or olives if desired.
Notes
Don't forget to use a pan that has a lid! I forget sometimes that not all of mine have lids so I try and read the recipes first to check if I need one or not.
Nutrition
Calories: 394kcal | Carbohydrates: 28g | Protein: 26g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 879mg | Potassium: 456mg | Fiber: 3g | Sugar: 7g | Vitamin A: 841IU | Vitamin C: 6mg | Calcium: 181mg | Iron: 1mg
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